Light Shrimp Scampi

• 2 tablespoons olive oil
• 4 medium garlic cloves finely chopped
• 1 pound shrimp medium-sized, shelled, deveined
• 1 cup fish stock rich, salt-free
• 1/2 cup white wine dry
• 1/4 cup italian parsley finely chopped
• 4 teaspoons lemon zest fresh, finely grated
• 2 teaspoons cornstarch
• 1/4 cup lemon juice
• 1 x black pepper freshly ground
• 1 x pasta cooked, fine-strands

1. In a large skillet, heat the oil with the garlic over moderate-to-high heat.
2. When the garlic sizzles, add the shrimp and saute just until they turn pink, about 1 minute.
3. Stir in the fish stock, wine, parsley, and lemon zest.
4. In a small cup or bowl, stir the cornstarch into the lemon juice until it dissolves, then stir that mixture into the ingredients in the skillet.
5. Simmer until the sauce begins to thicken slightly, about 1 minute.
6. Spoon the sauce over cooked pasta.
7. Season generously with black pepper.

olive oil, garlic, shrimp, fish stock rich, white wine, italian parsley, lemon zest fresh, cornstarch, lemon juice, black pepper, pasta

Taken from recipeland.com/recipe/v/light-shrimp-scampi-36165 (may not work)